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Chicken Bacon and Turkey Club
“Consumer data indicates that chicken sandwiches are the most common burger alternative at lunch, likely due to their similarity to burgers in both portability and menu presence.”
Technomic, Burger Consumer Trend Report, 2013.
Pierce Chicken® Chicken Bacon, sliced turkey, Brie cheese and raspberry-fennel chutney served on a brioche roll.
Brioche rolls, sliced, toasted 24 each
Raspberry chutney (recipe provided) 3 cups
Deli turkey, sliced thin 6 pounds
Pierce Chicken® Chicken Bacon (Code #11054), cooked 7½ pounds (100 slices) (½ of a pouch)
Brie cheese, sliced 7½ pounds (72 slices)
Arugula 3 quarts (25 ounces)

To make one serving:

  1. Spread the bottom side of the toasted brioche roll with 2 tablespoons raspberry chutney.
  2. Layer with 4 ounces sliced turkey, 4 slices Chicken Bacon, 3 slices Brie cheese and ½ cup arugula. Replace roll top.


Fennel, cored, ¼-inch dice 1 cup
Yellow onion, peeled, ¼-inch dice 6 tablespoons
Butter, unsalted 2 tablespoons
Raspberries, fresh 3 cups
Corn starch 6 tablespoons
Dark brown sugar, packed 6 tablespoons
Raisins, chopped 6 tablespoons
Stone ground mustard 6 tablespoons
Balsamic vinegar 3 tablespoons
Apple cider vinegar 3 tablespoons
Salt 1½ teaspoons
White Sambuca 1½ teaspoons

Makes 3 cups:

  1. Sauté fennel and onion in butter in a large saucepan for 5 to 8 minutes or until tender.
  2. Add the remaining ingredients; cook and stir for 20 to 25 minutes or until sauce thickens.
  3. Refrigerate until service
Main Ingredient
Product Code
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All in Great Taste

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